Mint‐Related Olfactory and Gustatory Stimuli Activate the Human Cerebral Prefrontal Cortex Related to Cognitive Performance

Background The olfactory and gustatory stimuli associated with mint, a commonly used edible spice and flavor, have the potential to alter cognitive functions. However, the relationship between mint‐related stimuli and activation of functional areas in the cerebral cortex remains to be fully clarified. Aim This study aimed to elucidate the positive effects of mint‐related olfactory and gustatory stimuli on functional prefrontal cortex region activation. Methods A total of 24 healthy individuals participated in this study. Near‐infrared spectroscopy was used to acquire data to detect the enhanced activity of the cerebral prefrontal cortex region, mainly in the left ventrolateral and left dorsolateral prefrontal cortex. The Near‐infrared spectroscopy measurements were performed using a counterbalanced measures design with mint‐related olfactory and gustatory stimuli and the arithmetic addition task as a learning task to confirm the localization of the functional prefrontal cortex. Results Participants with mint‐related olfactory stimulation alone, gustatory stimulation alone, and simultaneous stimuli showed significantly increased blood flow in the cerebral prefrontal cortex region, including the left ventrolateral prefrontal cortex region and the left dorsolateral prefrontal cortex region. The simultaneous olfactory and gustatory stimuli prompted higher levels in both the left ventrolateral prefrontal cortex and the left dorsolateral prefrontal cortex, suggesting their additive effects. Conclusion Mint‐related olfactory and gustatory stimuli activated the cerebral prefrontal cortex in functional regions related to cognitive performance. Enhanced activation of the left ventrolateral prefrontal cortex and left dorsolateral prefrontal cortex may play a key role in the relationship between mint‐related stimuli and improved cognitive function.